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Community Recipe
from [kateseats59]
Triple-Coconut Cream Pie - BHG

Triple-Coconut Cream Pie - BHG

Prep 50 minutes

  • Yield: 8 servings

Ingredients

  • 2 cup(s) shortbread cookie crumbs about 30 cookies
  • 3/4 cup(s) sweetened flake cocount
  • 1 teaspoon(s) finely shredded lime peel
  • 1/2 cup(s) butter melted
  • 1 cup(s) sugar
  • 1/3 cup(s) cornstarch
  • 1/4 teaspoon(s) salt
  • 3 cup(s) whole milk
  • 2/3 cup(s) cream of coconut
  • 5 egg yolks
  • 1 1/4 teaspoon(s) coconut extract
  • 1 teaspoon(s) vanilla
  • whipping cream

Preparation

1. Preheat oven to 325. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9 inch deep-dish pie plate. Bake for 8-10 minutes or until set. Cook completely on a wire rack.

2. In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Cool completely.

3.Top with whipped cream and additional flaked coconut that's been toasted. Chill.

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Triple-Coconut Cream Pie - BHG recipe

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